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Almond Flour Arepas with Black Beans, Guacamole and Radishes

Cook Time:
46 Minutes
Serves Up To:
4 Servings

Nutrition Information

Total Fat27g
Total Carbohydrates18g
Dietary Fiber7g



  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • 1 egg white
  • 1 Tbsp. olive oil
  • 1 tsp. lime juice


  • ½ cup prepared guacamole
  • ¾ cup canned black beans, drained and rinsed
  • 2 thinly sliced radishes
  • Crumbled queso fresco, optional



    1. Stir the first 6 ingredients in a bowl to form a dough. Divide into 4 equal portions. Working with one portion at a time, roll into a ball and place on a sheet of plastic wrap. Top with a second sheet. Roll or press into a 5” circle. Place tostada, still in plastic, in the refrigerator. Repeat with remaining dough. Chill tostadas 30 minutes.

    2. Heat a non-stick skillet lightly sprayed with cooking spray over medium heat. Working with 1 tostada at a time, peel off top layer of plastic. Invert into pan, and peel away top sheet of plastic. Cook 45 seconds per side or until set and beginning to brown. Transfer to a wire rack to cool. Continue with remaining tostadas, lightly spraying the pan with cooking spray between each one.


    1. Top each tostada with 2 tablespoons guacamole and 3 tablespoons black beans. Top evenly with sliced radish and top with queso fresco, if desired.

    Made with these products:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour